中国食品添加剂

为了探究番木瓜果皮中果胶的理化性质，进一步提高番木瓜果皮的利用率，采用有机酸辅助超声法提取番木瓜果皮中的果胶，通过单因素和响应面试验筛选最优提取工艺参数，经过初步纯化，得样品果胶，并测定其理化性质。结果表明，番木瓜果皮中果胶的最优提取工艺为：以pH值为2.0的草酸水溶液作为提取溶剂，提取溶剂比为20:1(mL/g)，超声提取温度为76℃，超声提取功率为400 W，超声提取时间为40 min。在此工艺下，番木瓜果皮果胶得率为（8.32±0.08）%。番木瓜果皮样品果胶的水分、灰分、酯化度（DE）以及半乳糖醛酸含量（GalA）均符合食品安全国家标准，其红外图谱和柑橘果胶的红外谱图具有相似性，且得到的样品果胶为低甲氧基果胶（LMP）。

To investigate the physicochemical properties of pectin from papaya peel and further improve its utilization rate,pectin was extracted from papaya peel using an organic acid-assisted ultrasonic method. The optimal extraction parameters were screened through single-factor and response surface experiments. After preliminary purification,the sample pectin was obtained,and its physicochemical properties were determined. The results showed that the optimal extraction conditions for papaya peel pectin were as follows :aqueous oxalic acid solution at pH 2.0 as the extraction solvent,solvent-to-solid ratio of 20:1(mL/g),ultrasonic extraction temperature of 76 ℃,ultrasonic power of 400 W,and extraction time of 40 min. Under these conditions,the pectin yield from papaya peel reached(8.32±0.08)%. The pectin sample extracted from papaya peel met the national food safety standards in terms of moisture,ash,degree of esterification(DE),and galacturonic acid(GalA) content. Its infrared(IR) spectrum exhibited similarity to that of commercial citrus pectin. Furthermore,the obtained pectin was characterized as low-methoxyl pectin(LMP).